Meats and Sausages
Morcón Gaditano
Morcón Gaditano comes from Cádiz, a city and port in southwestern Spain. It is the capital of the province of Cádiz, one of eight which make up the autonomous community of Andalusia. The word “gaditano” describes a native of Cádiz city.
| Meats | Metric | US |
|---|---|---|
| Iberian pig pork butt (shoulder), neck meat or both | 1000 g | 2.20 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Pimentón | 30 g | 5 Tbsp |
| Garlic, diced | 12 g | 4 cloves |
Instructions
- Cut meat into 25 mm (1”) pieces.
- Mix well meat with salt and spices.
- Stuff into pork large intestine blind cap (caecum) casing. The casing is about 18-25 cm long. Reinforce lengthwise and across with twine. The stuffed morcón looks like an oval small rugby ball.
- Hold at 10° C (50° F), 90% humidity, for 8-10 days.
- Dry at 12-14° C (53-57° F), 80% humidity, for 2-3 months. The total time depends on the diameter of the sausage and temperature/humidity. In natural chambers without control of temperature and humidity, drying time could be 3-4 months or even longer.
- Store at 12° C (53° F), 65% humidity.
Notes
In traditional production the temperature in natural chambers was maintained by burning oak wood when necessary. Cure #2 was not added either.
Consume raw.
Consume raw.
